Roast Beef

By tisch3240

Ingredients

• 3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
• Olive oil
• 8 slivers of garlic
• Salt and pepper
• Red wine, water, and or beef stock
• corn starch

Details

Servings 4
Cooking time 180mins
Adapted from simplyrecipes.com

Preparation

Step 1

My mom knows a lot about cooking beef. She knows all of the cuts and what to do with them. This must have something to do with growing up at a time where people went to their local butchers for meat instead of a supermarket. We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.

Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.

With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.

Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

To make the gravy:

Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it. Add some water, red wine, or

to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some. (See also

How to Make Gravy

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I made this for dinner today and my 4 year old ate 4 slices! Dad liked it too. I thought it was wonderfully easy and tasted fantastic. I will definitely make this again.

Hello - for thirty years I've made my Mother's roast beef recipe which called for a 3-5 lb rump, searing at 450 for 20 minutes, pouring over 1/2 cup of cider vinegar and cooking the roast at 350 for 20-30 minutes to the pound, covered. She also did the garlic slivers. My husband did not like the vinegar taste - although I really loved it. Your recipe works far better than my Mom's! Better gravy, no burnt vinegar taste, tender meat that's still juicy! I thought it would mess up the oven, didn't do a thing. Hardly left anything on the rack! Tomorrow I'm trying a pork shoulder the same way. Thank you, thank you and my husband thanks you too!

I just used your recipe this afternoon.... oh my... soooo yummy! It was easy, and turned out perfect. I put in 16 garlic slivers. I used your advice on turning the oven temp down in order to draw out more juices, since my rump roast was a lean one and I wanted to keep it medium rare, and it worked. While the roast was in for the first 1/2 hour at the higher temp, I boiled some whole potatoes (skin on) for 25 minutes and added some baby carrots to the salted water for the last 5-10 minutes... rubbed butter on the skins, sliced a criss-cross on the potatoes, dropped a pat of butter into each and placed them on the rack next to the roast, and put the carrots in the drip pan with some butter on them for some roasted potatoes and carrots. Good stuff. Thank you!!

This was the most tender roast I have made! My husband enjoyed it, and he's not usually a fan (he likes his meat rare). I had it in the oven for 2 1/2 hours during the low heat and next time I will probably only have it in for 2 hours...it was pink but a little more on the well side than we usually like. I am so glad I found this recipe! Thank you!!

Hi Char, I would guess an hour longer (at the lower temp) than the instructions provided for a 3 pound roast. But note that there can be a lot of variation in the cooking time depending on the size and shape of your roast, the type of oven, etc. So, to make a roast properly you really do need to use a meat thermometer. ~Elise

Elise, Thank you!! I'm looking forward to making this - this is almost exactly like my mom's recipe but with a longer cooking time. I'm hoping to get more drippings this way. The only other difference (which I plan to keep) is my mom's recipe calls for sticking a few sprigs of fresh basil (dried works too) in with the slivers of garlic prior to cooking. This makes for amazing drippings and gravy. Thank you so much! Michelle

I followed this recipe to make my first roast beef ever, and it was a total success! Our rump roast was an end piece that tapered pretty dramatically, so the thin end ended up being more done than the front, but there was only a 10-degree difference between the two ends, so nothing was "overdone." The entire roast was very tender and juicy, and my husband the carnivore loved it. Your recipes are great in that there are lots of useful tips. Many thanks!

It's useful to sprinkle cut rosemary around the beef. It adds nice flavor.

I used your recipe for our Easter Sunday Roast today. It was fantastic! Had to make a few edits.

I'll be adding a blog post about it shortly.

I made this for the first time yesterday. Turned about perfect. We had it with scalloped potatoes and mixed vegetables. I agree with a previous post that info on how to add potatoes and carrots would be helpful.

You only nee to give it quick rumble in the frying pan to seal it. Place it straight onto the middle shelf of the oven with a foil covered baking tray underneath it to catch the drips.

Hi Elise! Long time reader, first time commenter! I have made this roast recipe twice now and both times I have felt like a fabulous chef! I've bought the roast on sale, yet this method makes it taste super expensive! And I had to tell my blogger peeps about it, so I've linked to your website. I hope that's fine! Thanks!

I have tried this recipe and my roast turns out dry. Since I haven't a local butcher I usually get my meat at the local grocery store and the fat marbling in it is awful. I was told to cook the roast in a bag to seal in flavor. Will this work or are there any ideas you can offer to make my roast more tender?

You might try browning the roast first on the stovetop and then cooking it on low in a slow cooker. The trick to tenderness is "low and slow", especially with cuts with low fat content. Or you could lower the heat in your oven a notch. The other thing with this roast beef is to slice it very thin, against the grain. That will help break up the muscle fibers and make what you are eating more tender. ~Elise

I've moved into a new house last year and it has a convection oven. I wanted to cook a slow roast like my mother did and she did it for 24 hours because it didn't need any care and always came out perfect. I've discovered that this convection oven shortens cooking time and I can't predict when my roasts will be done. I'm serving guests in a couple days and I want it to be perfect. I have a 5 lb top round beef roast that I want to be cooked as slow as possible so that it is medium to well. Is it possible to predict when to take it out of the fridge, prep it, place it in the oven and take out of the oven at 6:30 pm for serving at 7:00 pm?

The good basics is what I wish I had more of...this was just what I was looking for. I used a sirloin tip roast, not a lot of drippings but w the gravy recipe, I had just enough for 2 delicious cups. Instead of using the oven rack to cook my meat, I placed it in an oversized roasting pan w a rack in it, kept it uncovered. Turned out very well. I cut my meat deli thin w my food slicer and I know my kids will really enjoy this. Plan to use any leftovers for another meal--in a panini sandwich. Thanks!

I made this roast last week thursday. It was absolutely delicious. My husband and my kids said it was the best meal they ever had. I am making it again tonight only because last week we weren't able to have leftovers, when everyone had left the kitchen before we had a chance to clean it up, my chocolate lab couldnt resist the smell and ate the remaining 2 lbs of roast! I was so mad, I decided to try again tonight and make sure the leftovers were put right way.

I tried this recipe on Sunday and it was a major hit here, and the fact that my father-in-law is a chef makes it difficult to impress my hubby. Thank you so much, this will definitely be a regular dinner item here.

My mother places the roast directly on an oven rack in the oven, and puts a drip pan on a rack below it. This way you get much more heat circulating around the roast. Place the roast in the oven so that it is centered in the oven. This will give you the most even heat. ~Elise

This is by far the best roast I have ever made. I will admit, I was very leary with cooking a rump roast. (All other efforts have been epic failures). I followed the directions exactly, and the end result was a perfectly tender, juicy, melt in your mouth roast! I couldn't believe such a lean piece of meat could turn out this great. I removed my roast from the oven when it reached an internal temperature of 140 degrees. It was evenly pink throughout, even the end pieces were fabulous! Thank you so much for this wonderful recipe. I'll be using this recipe for many years to come and will definitely pass it on to my children. It helps to be able to make a tasty meal out of a less expensive cut of beef, especially in these hard econimical times. Thanks again!

I bought a package containing two pot roasts for 1.79/lb. My hubby doesn't like pot roast, and we rarely eat beef anymore, so I was hoping to get a good oven roast recipe. I found this recipe, and decided to give it a shot. I prepared the smaller of the two roasts. I weighed it on a postage scale, and it was under three lbs. I prepared it as written. I inserted a meat thermometer when I put it in the oven so that it wouldn't overcook. I took it out when the thermometer read 145 degrees. It was by far the best roast beef I've ever tasted. I made it rare and put a couple of slices in the microwave for my hubby because he likes his meat medium to well done. He loved it, too. I'm going to make the other roast when my daughter comes for a visit later this month. I would give it five+ stars if you had a star system.

Never made a roast before but using this recipe for Christmas dinner was so easy and foolproof. I used inside round cut (not a lot of marbling) but the roast came out SO SO TENDER and MOIST. Will definitely add to my recipe collection.

I should have commented on this months ago. This, recipe has becomne a Sunday dinner staple. I make it at least once a month. We LOVE it! Thank you so much for posting it, and your mom sure knows her meat!

This recipe was AMAZING. It makes me think that I can actually cook! I didn't have a meat thermometer so I had to go on intuition, but it came out perfect both times I made it. The flavor was delicious, the meat tender, and my entire family loved it. Thanks for the great recipes!

Just made this today with a 5.25lb bottom round. Came out perfectly after 3.5 hours. Was perfectly pink & juicy throughout the entire roast and very flavorful. My husband loves Arby's roast beef sandwiches. At nearly $5 for the big sandwiches, that adds up. Bought the entire roast at Sam's club for $13 that will make plenty more sandwiches. Thanks for the great recipe.

I decided to wait until today to cook the beef, and I took a second look at the label and I was incorrect as to the cut of beef. It was actually a choice bottom round cut. I am still going to use a variation of this recipe, however, and we'll see how it goes! Thanks for all of your help!

I am Making this recipe and it smells amazing, I stuffed the roast with garlic and thyme and added a small bunch or rosemary on top, some coarse salt and whit pepper. as for the stock I made a mushroom stock which Ill be incorporating red wine and ofcourse the drippings......mmmm.mmmm.mmmm cant wait!!! thx for the recipe!!